Easy Southwest Red Beans and Rice
1 cup uncooked rice (2 cups cooked)
2 tablespoons olive oil
1/2 cup onion, chopped
1 tablespoon chopped garlic
1 (1 1/4 ounce) packet vegan taco seasoning
1 can (15 ounces) kidney beans, drained
1/2 cup salsa
1 cup corn, canned or frozen, optional
salt and pepper, to taste
1. Cook rice according to package directions. (for 1 cup uncooked brown rice, boil in 2 cups water with a touch of oil, reduce heat and simmer for approximately 45 minutes. When all water is absorbed fluff with a fork.) Set rice aside.
2. In a large sauté pan, heat oil over medium heat. Sauté onion until beginning to turn translucent; add garlic, cook 1 more minute Add seasoning packet, stir and heat for 1 minute.
3. Mix in beans, corn, and salsa. Taste and add salt and pepper to liking. Sir in rice and heat through. If it gets too thick for your liking, add a little water.
Eat as a main course or a side dish. Also great to fill burritos or taco shells. Serve with your favorite toppings; vegan cheese, vegan sour cream, lettuce, extra salsa, guacamole, etc. This easy dish is on regular rotation in our house. The ingredients are all "pantry" staples, so they are easy to keep on hand.